Recipes

Spinach and Macaroni Soup

Spinach and Macaroni Soup

Sopa de Espinaca
Small elbow macaroni adds body to this appealing spinach soup. The cheese adds richness, and fresh lime juice—added just before eating—tops off the authentic flavor. Mexican home cooks in urban areas use macaroni and other pastas in a number of dishes, and this simple soup reflects everyday cooking in Mexico City, Guadalajara, Monterrey, or other modern Mexican cities.
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Ingredients

Makes 4 servings

Instructions

  • In a pot of salted boiling water, cook the macaroni until tender, about 5 to 6 minutes.
  • Drain in cold running water.
  • Set aside.
  • In a large saucepan, heat oil over medium heat, and cook the onion and garlic until softened, 3 to 4 minutes.
  • Add the tomatoes, and cook, stirring frequently, until reduced and thickened, about 5 minutes.
  • Add the broth, and bring to a boil.
  • Stir in the spinach, salt, red pepper, and macaroni.
  • Simmer, uncovered, 5 minutes.
  • Divide the soup among 4 soup bowls, and sprinkle with cheese.

Notes & Wine Advice

Serve at once with lime wedges.
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Course; Pasta / Soup
Cuisine; Mexican

Spinach Soup Cuauhtemoc

Spinach Soup Cuauhtemoc

Sopa Cuauhtemoc
Cuauhtemoc was a legendary chief in Mexico who is honored by a monument along the Paseo de la Reforma, a major avenue in Mexico City. This recipe is adapted from one by Maria de Carbia of Mexico City, in her book, . Greens of all kinds are used in Mexican soups and stews.
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Equipment

  • small skillet

Ingredients

Makes 4 servings

Instructions

  • In a small skillet, heat the oil until it shimmers.
  • Fry the tortilla squares in the hot oil over medium-high heat golden brown and crisp, about 1 minute.
  • Drain on paper towels, and set aside.
  • Spoon about 2 tablespoons of the same hot oil into a 2-quart saucepan.
  • Add the onion and garlic.
  • Cook over medium heat until softened, about 3 minutes.
  • Add the tomatoes, and cook, stirring, until the mixture is nearly dry, 2 to 3 minutes.
  • Add the broth and bring to a boil.
  • Add the spinach, cilantro, red pepper, salt, and black pepper.
  • Reduce the heat to medium-low and simmer until the spinach is tender and the flavors blend, about 10 minutes.
  • Divide the crisp tortilla squares among 4 soup bowls and ladle the hot soup into the bowls.

Notes & Wine Advice

Serve at once.
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Course; Soup / Vegetables
Cuisine; Mexican

Mushroom and Tomatillo Soup

Mushroom and Tomatillo Soup

Sopa de Hongo y Tomatillo
Queretaro is a pretty colonial city in central Mexico. It has a rich history, beginning with the Otomi Indians, whose descendants still live in the region. In the 1500s it came under Spanish influence, which is still seen in the picturesque plazas, churches, and open-air restaurants. In past years, whenever my husband and I drove from Mexico City to San Miguel de Allende, we made a point to have a meal at a lovely restaurant in Queretaro, La Fonda del Refugio. This soup was one of my favorite dishes on the menu.
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Ingredients

Makes 4 servings

Instructions

  • Heat a medium dry skillet over medium heat and pan roast the tomatillos and garlic, turning occasionally until the vegetables are softened and lightly browned in spots.
  • Transfer the roasted garlic and tomatillos, as they are ready, to a blender.
  • Add the cilantro, oregano, and 1 cup of the chicken broth.
  • Blend until smooth.
  • Transfer to a large saucepan.
  • Add the remaining broth and rice.
  • Bring to a boil.
  • Reduce the heat and simmer until the rice is tender, about 15 minutes.
  • Meanwhile, in a medium skillet, heat the oil over medium heat and cook the onion until translucent, about 4 minutes.
  • Add the mushrooms and cook, stirring, until they start to brown, 5 to 6 minutes.
  • Transfer to the soup pot.
  • Add the salt.
  • Simmer the soup for 5 minutes, covered, to blend the flavors.
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Course; Soup / Vegetables
Cuisine; Mexican

Mushroom and Onion Soup, Puebla Style

Mushroom and Onion Soup, Puebla Style

Sopa de Hongos y Cebollas
Edible wild mushrooms are highly prized in Mexico, and many kinds are gathered during the rainy season from June to September. Some restaurants in the city of Puebla feature soups similar to this one when wild mushrooms are abundant. Use an assortment of mushrooms that you like or that are available, but include a few of the most flavorful, such as porcini, shiitake, or portobello. Top it off with a fresh splash of lime.
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Ingredients

Makes 4 servings

Instructions

  • In a large pot, heat the oil and butter over medium heat until the butter foams, and cook the onion over medium-low heat, stirring frequently, until golden, about 8 minutes.
  • Add the tomatoes, garlic, and oregano.
  • Cook, stirring, until the mixture is nearly dry, about 4 minutes.
  • Add the mushrooms and cilantro.
  • Cook until the mushrooms release some of their juices, 4 to 5 minutes.
  • Add the chicken and beef broths, salt, and pepper.
  • Simmer 10 minutes.
  • Pass the limes at the table.
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Course; Soup / Vegetables
Cuisine; Mexican

Potato, Cactus, and Carrot Soup

Potato, Cactus, and Carrot Soup

Sopa de Papa, Nopalitos, y Zanahoria
Mexican soups often include (cactus strips) with other vegetables. Cactus packed in jars can be found in the United States in Mexican markets or many supermarkets. (Choose water-packed, not brine-packed jarred cactus.) This savory soup is a fine starter course for dinner, or for lunch with quesadillas or tacos.
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Ingredients

Makes 4 servings

Instructions

  • Heat the oil in a large saucepan over medium heat and cook the onion, stirring, until softened, 3 to 4 minutes.
  • Add the tomatoes, garlic, oregano, and cumin.
  • Cook until tomato juices reduce and the mixture thickens, about 3 minutes.
  • Add the broth, potatoes, and carrots.
  • Bring to a boil, then reduce heat to low, cover and cook until the vegetables are tender, 15 to 20 minutes.
  • Add the cactus, parsley, salt, and pepper.
  • Simmer the soup until completely heated through and the flavors blend, about 5 minutes.

Notes & Wine Advice

Serve hot.
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Course; Soup / Vegetables
Cuisine; Mexican

Poblano, Carrot, and Cauliflower Soup

Poblano, Carrot, and Cauliflower Soup

Sopa de Poblano, Zanahoria, y Coliflor
A few years ago, while my husband and I were in the colonial city of Morelia, capital of the state of Michoacan, we enjoyed a leisurely (mid-day meal) in the courtyard of Los Comansales restaurant. The soup served with our meal was wonderful and worth recreating at home. Dark green poblano chiles, bright orange carrots, and white cauliflower lend wonderful texture, intriguing flavor, and splendid color to the soup.
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Ingredients

Makes 4 servings

Instructions

  • Roast the poblano chiles over a direct flame or under an oven broiler, turning frequently, until charred all over, about 8 to 10 minutes.
  • If using a broiler, check often to see that they don’t get too black or shriveled.
  • Put the chiles in a plastic or paper bag and let steam 6 to 8 minutes.
  • Rub off the skins.
  • Remove and discard the stems and seeds.
  • Rinse the chiles and pat dry with a paper towel.
  • Cut into short 1⁄4-inch-thick strips.
  • Set aside.
  • In a large pot, heat the oil over medium heat and cook the onion, stirring, until softened, 3 to 4 minutes.
  • Add the tomato, garlic, oregano, and thyme.
  • Cook, stirring, until the mixture is nearly dry, about 4 minutes.
  • Add the broth and carrots.
  • Bring to a boil, reduce heat to low, cover, and simmer until the carrots are tender, 6 to 8 minutes.
  • Add the cauliflower, reserved poblano strips, salt, and pepper.
  • Cook until the cauliflower is tender, about 4 minutes.
  • Stir in the cilantro.

Notes & Wine Advice

Serve hot.
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Course; Soup / Vegetables
Cuisine; Mexican

Mixed Vegetable Soup

Mixed Vegetable Soup

Sopa de Verduras Maria M. Merrill, a cooking instructor in San Miguel de Allende, made this soup for our last (mid-day meal) from the vegetables left from a week of cooking classes. The recipe evolved as she cooked the soup. If you don’t have all the ingredients, follow Maria’s lead and make use of the vegetables on hand.
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Equipment

  • medium saucepan

Ingredients

Makes 4 servings

  • 1 tablespoon vegetable oil or olive oil
  • 1 medium white onion coarsely chopped
  • 1 rib celery cut crosswise in 1⁄2-inch pieces
  • 2 medium carrots peeled and cut in 1⁄2-inch pieces
  • ¼ head of cabbage coarsely chopped
  • 1 tablespoon coarsely chopped flat-leaf parsley
  • ¼ cup canned tomato sauce
  • 1 14 1⁄2-ounce can fat-free reduced-sodium chicken broth
  • 2 medium zucchini cut in 1⁄2-inch pieces
  • ¼ teaspoon salt or to taste

Instructions

  • Heat the oil in a medium saucepan, and cook the onion and celery over medium heat until barely softened, about 4 minutes.
  • Add all of the remaining ingredients except the zucchini and salt.
  • Bring the soup to a boil, then reduce the heat to medium-low, cover, and simmer 8 minutes.
  • Add the zucchini and cook, partially covered, until the zucchini is tender, but not mushy, 6 to 8 minutes.
  • Add salt.

Notes & Wine Advice

Serve hot.
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Course; Soup / Vegetables
Cuisine; Mexican

Squash Blossom Soup

Squash Blossom Soup

Sopa de Flor de Calabaza
Squash blossoms are used a great deal in Mexican cooking. The delicate blossoms are stuffed and fried, chopped and added to and omelets, and featured in this light popular soup. In the United States, squash blossoms, in season, can be found in farmers' markets or specialty produce markets.
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Ingredients

Makes 4 servings

Instructions

  • Prepare chicken stock, if using homemade.
  • Then, remove the stems and pistils from the squash blossoms.
  • Rinse blossoms and shake off excess water.
  • Coarsely chop the blossoms and reserve.
  • In a large saucepan, heat the oil and butter.
  • Add the onion and cook, stirring, until softened, 3 to 4 minutes.
  • Add the zucchini, garlic, salt, pepper, and thyme.
  • Cook, stirring, until the zucchini is crisp-tender, about 4 minutes.
  • Add the remaining ingredients, including the chicken stock, and heat through completely, 3 to 4 minutes.

Notes & Wine Advice

Serve hot.
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Course; Soup
Cuisine; Mexican

Corn, Squash Blossom, and Zucchini Soup

Corn, Squash Blossom, and Zucchini Soup

Sopa de Elote, Flor de Calabasa, y Calabacitas
Daily markets in Mexico, with beautiful produce piled high and beckoning, are truly inspirational. With Mexico's long growing season, this garden-fresh soup made with some of the stars of the market, can be made just about anytime there, but for us in the United States it is usually just a summer delight, so make the most of seasonal bounty. For a final sparkle, add a squeeze of fresh lime juice at the table.
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Equipment

  • large saucepan

Ingredients

Makes 4 servings

Instructions

  • In a large saucepan, heat the oil over medium heat and cook the onion and garlic until softened, about 3 minutes.
  • Add the remaining ingredients, except the lime wedges, and cook until the vegetables are tender, 6 to 8 minutes.
  • Serve hot with lime wedges.
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Course; Soup / Vegetables
Cuisine; Mexican

Zucchini, Corn, and Green Chile Soup

Zucchini, Corn, and Green Chile Soup

Sopa de Calabacitas, Elote, y Chile Verde
This light and simple soup calls for canned, peeled, and diced green chiles, which are often used by home cooks in Mexico. They are readily available in supermarkets in the United States, too.
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Ingredients

Makes 4 servings

  • 3 cups Basic Chicken Stock or canned fat-free reduced-sodium chicken broth
  • 1 tablespoon unsalted butter or olive oil
  • ½ cup chopped white onion
  • 3 medium zucchini ¾ pound, cut into 1⁄2-inch dice
  • 1 cup fresh corn kernels from one large ear
  • 1 4-ounce can peeled and diced green chiles
  • ½ teaspoon ground cumin
  • ½ teaspoon salt or to taste
  • Lime wedges

Instructions

  • Prepare the chicken stock, if using homemade.
  • Melt the butter in a 2-quart saucepan, and cook the onion over medium heat until softened, about 3 minutes.
  • Add the broth, zucchini, corn, chopped chiles, cumin, and salt.
  • Bring to a boil, then reduce the heat, cover, and simmer until the zucchini is tender, about to 6 to 8 minutes.
  • Serve with lime wedges.
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Course; Soup / Vegetables
Cuisine; Mexican